Healthy Weekly Meal Plan 5.7.2016
Welcome to week of healthy meal planning! It’s Mother’s Day weekend, so I’m sure it will be a busy one for most of you. My weekend consists of my son’s basketball practice, his baseball game, and watching the Warriors-Trailblazer’s game Saturday night! I’m having my mom and siblings over for Mother’s Day and have no idea what the menu is at all. I’m pretty sure I should’ve planned that out by now, but hey, it’s my day too and we may just be getting take-out. For now I’m playing it by ear. 🙂
I hope you have a great weekend, and enjoy this week’s meal plan!
Roasted Vegetable Quesadillas from Cook Nourish Bliss.
Prep Ahead: Filling can be made in advance so it is ready to go for dinner. Additionally, you can make the filling, let cool to room temp, and then assemble the quesadillas as directed. Wrap each individually in plastic wrap and store in fridge. When ready to eat, just cook in the skillet! They keep wrapped for about 1 to 3 days.
Vegetable Parmesan Quinoa in the Slow Cooker from Lauren Kelly Nutrition.
Prep Ahead: Vegetables can be chopped ahead of time.
Chicken Verde Enchilada Bake with Heirloom Cherry Tomato Salsa from Flavor the Moments.
Prep Ahead: The chicken and verde sauce may be made ahead, then just bake and make the salsa the day you’re serving!
Vegetarian Option: Omit the chicken and add roasted veggies or white beans for vegetarian.
Thai Peanut Chicken Noodles from greens & chocolate.
Prep Ahead: The sauce can be made in advance and you can chop/prep the veggies in advance if you want.
Vegetarian option: omit the chicken and use tofu instead. Or just omit the chicken and add extra vegetables like broccoli, snap peas, etc.
Strawberry Tropical Fruit Salad with Strawberry Ginger Dressing from Spoonful of Flavor.
Prep Ahead: Prepare the quinoa, chop the fruit and make the dressing in advance to save time.